No other gelato in Florence compares to Gelateria Grom, where there were over 3 different kinds of chocolate gelato alone. Cioccolato fondente (Venezuelan chocolate) was intensely chocolatey, without being too rich. The special of the month for November was green tea, with or without chocolate flecks. Particularly special was the Crèma di Grom, vanilla ice cream with broken Battifollo biscuits and Ecuadorian chocolate chips. Other highlights included green apple with slivers of skin-on apple, yogurt, plain but so fresh, persimmon, pear, and lemon (Verdello lemon from Sicily). I liked persimmon the best. It’s made with real fruit, juice and sugar cane, and no preservatives. It was icy and creamy at the same time, and very natural. For three Euros, you get three bountiful scoops. There’s no seating indoors, but there was a small bar with four high stools. The staff was welcoming, friendly, and spoke English.